How To Cook A Turkey

Recipes

Written by Elke Probkevitz

Thursday, 11 November 2010 11:33

Although turkey is most popular in November, learning how to cook a turkey so it is moist and juicy will inspire you to incorporate this bird into your year-round repertoire. There are so many ways to cook a turkey other than the traditional roasting. New cooking trends emerge, and with them the turkey must evolve. Any way you cook it, the goal is to reach turkey perfection with juicy, tender meat and golden skin.

Even though the typical balabusta cooks much more than your average turkey dinner on a weekly basis, the turkey can be intimidating territory. The fear of a first-time turkey maker is that the bird will be too dry. You want to make sure the dark meat is fully cooked without drying out the white meat. Learning how to cook a turkey correctly will ensure a perfectly succulent bird every time.

Purchasing your turkey. When purchasing a turkey, you should buy one to one-and-a-half pounds of turkey per person. Estimate on the higher side if you want to have leftovers. If you are buying your turkey fresh, it should be bought a day or two before serving. A fresh turkey can be bought in advance and frozen for up to a year. Buying a frozen turkey is perfectly fine as well; just make sure to give yourself enough time to thaw it before cooking. It takes about three days in the fridge to defrost a 20-pound turkey. The USDA recommends defrosting your turkey in the fridge one day for every 4â€“5 pounds. A turkey should never be left out at room temperature to defrost.

Cooking times. A turkey should be cooked so that the internal temperature reaches 165Â°. A frozen bird that has been thawed will need approximately 20 minutes per pound, while a fresh turkey needs about 10 to 15 minutes per pound. You can achieve a moist, juicy turkey with cooking methods other than traditional roasting. Deep-frying, grilling, or smoking are some methods that lend a twist in flavor to the customary roasted turkey with great results.

Flavoring the turkey. Turkey naturally has a mild flavor, so it can go with any number of flavor combinations. Adding liquid flavorings will help your chances of the white meat staying moist. There are special injecting needles on the market that you can use for any meat or poultry. Fill with any combination of ingredients such as turkey juices, butter substitute, honey, or chicken stock. The simplest way to add moist flavor is to make an herb butter with the herbs of your choice and rub the turkey underneath the skin. Also make sure to baste your turkey with its natural juices toward the end of the cooking time. Flavor can also be added with a mixture of spices rubbed on the skin or aromatic ingredients inserted in the cavity.

To stuff or not to stuff. A turkey that is not stuffed completely will cook more evenly. Filling the turkey with vegetables and aromatics instead of stuffing is a good way to enhance the flavors while achieving a well-cooked bird. You can also tuck herbs under the skin for added flavor. Then make the stuffing, or dressing, on the side using turkey or chicken stock.

Proper cooking technique. To make sure you cook the turkey evenly, first truss the turkey with kitchen twine. This will prevent the drumsticks and wings from drying out. Next, coat the turkey with olive oil, season, and cover tightly with foil to protect the breast and prevent the skin from overbrowning before the turkey is finished cooking. Do not open oven during cooking until about 45 minutes before the end, just to remove the foil to achieve a crisp skin. Invest in a meat thermometer to get perfect results. The meatiest part between the leg and the breast should read 180Â°F. Let the turkey rest for at least 15 minutes and up to one hour before carving and serving. It should be tented with foil to keep it warm.

Tender Roast Turkey

Ingredients:

1 (12 pound) fresh turkey
kosher salt
freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 Tbsp. unsalted melted butter substitute (such as Earth Balance)

Directions:

Preheat the oven to 350Â°F. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, and garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

Eating quality, delicious meals is easy when all the work is done for you. Hire a personal chef to prepare your dinners, Shabbos meals, or small parties. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.